Make the filling. Heat a skillet over medium-high heat and cook your ground pork or shrimp until done. Add garlic and ginger, cook 1 minute. Toss in cabbage, carrots, and green onions. Stir in soy sauce, sesame oil, oyster sauce, and pepper. Cook 2–3 minutes until the veggies soften slightly. Let the mixture cool completely before wrapping — this step matters!

Prep your wrappers. Lay a spring roll wrapper flat on a clean surface, angled like a diamond. Place about 2 tablespoons of filling in the lower third of the wrapper.

Roll them up. Fold the bottom corner up over the filling, fold in both sides, then roll tightly toward the top corner. Dab the cornstarch slurry on the final edge to seal. Repeat with remaining wrappers.

Air fry. Preheat your air fryer to 375°F (190°C) for 3 minutes. Lightly spray the basket and the spring rolls with cooking spray. Arrange in a single layer — don't stack them. Air fry for 10–12 minutes, flipping halfway through, until golden and crispy.

Serve immediately with sweet chili sauce, soy sauce, or your favorite dipping sauce.